Food & Fun

An Instant Pot makes these braised short ribs super easy to prepare, and super tender.

Rachael shares her Indian-inspired vegetarian brunch menu, rich with spices and layers of flavors + easy to pull off—really!

Thinly shaved raw zucchini, pumpkin seed pesto + tons of fresh herbs transform pasta salad into perfection.

Sparkling rose wine in place of gin gives this cocktail—named after the Negroni Sbagliato (Italian for "a mistaken Negroni")—a fun, bubbly twist.

Rachael's sister, Maria, celebrates Italy with her olive oil and pear cake infused with limoncello + lemon zest.

Rachael's sister, Maria Betar, describes her one-bowl ricotta cake as "really creamy, lightly sweet, so easy to make and elegant." We're sold!

Rachael makes the most of her eggplant and tomatoes with these vegetarian cheese-stuffed eggplant rolls baked in a quick and easy marinara sauce.

John shares his holiday twist on the Negroni with cranberry juice, fresh orange juice + rosemary.

Rachael shares her glorious holiday pork roast (lamb is great, too!) topped with a mixed herb, pistachio + citrus zest gremolata.

Made from a box cake mix, canned frosting and store-bought candies, these gnome cupcakes are easy to assemble + will delight people of all ages!